We took this to the Bingham family tonight and everyone went crazy over it! One thing I love about this dessert is I can make it the day before and leave it until I needed it.
1 batch of homemade caramel sauce
I container toffee ice cream of your choice
1/2 cup brown sugar, packed
2 cups flour
1/2 cup old fashioned oats
1/2 tsp salt
1 cup butter, softened
1 cup pecans roughly chopped (next time I would add more oats than pecans, but I don’t love nuts)
Mix all of the Cookie Crumble ingredients together then spread evenly over a foil lined cookie sheet. Bake at 400 degrees for 10 minutes.
Meanwhile, make one batch of Homemade Creamy Caramel Sauce.
Take the ice cream out to soften it, makes it easier to spread over the cookie.
Break up the baked Cookie Crumble with a fork and divide in half. Transfer half of the Cookie Crumble to a 9×13 pan and press evenly into the bottom of the pan. Drizzle with half of the caramel sauce. Spread the ice cream evenly over the sauce, then layer with the rest the Cookie Crumble.
Top with the remaining caramel.
It should be layered like this:
Freeze for at least 3 hours before serving. Take out of the freezer 10 minutes before serving to soften.
*Recipe found on Carlsbad Cravings
Try our favorite cookie recipe!